Courtesy Helen Lampkin
Great as an appetizer, snack, or pair with a salad. Yummy on all counts!
Pear & Prosciutto Flatbread
1 pkg. prepared pizza dough at room temp. (found in refrigerated section of grocery)
½ cup olive oil, divided
8 oz. fontina, shredded
½ cup Parmesan, grated
2 ripe but firm pears, cored, sliced thinly(Bosc, Anjou or Bartlett)
3 oz. prosciutto, rough chop
Garnish: Olive oil, Fresh thyme
Instructions:
Preheat oven to 425*. Divide pizza dough in half. Roll out and place each onto a parchment covered baking sheet (9×13”).Drizzle each with 2 tablespoons of olive oil. Top with cheese. Layer in single layer pear slices. Top with chopped prosciutto evenly distributed. Place in a hot oven on a lower rack for 15-20 minutes until the crust is browned, crispy and cheese bubbly. Remove from the oven and drizzle with remaining olive oil and garnish with freshly thyme.
Cook’s note: Feel free to add a sprinkle of gorgonzola (mild blue cheese) along with the other cheeses.
yield: 2 flatbreads